A Modern Rose: Coriander and Lime Potato Salad

The sun sure is shining! I spent my weekend by the lakes and then cooling down with a cold beer in the Prater Garden in the evenings. And while the weather is starting to cool down it doesn't mean that the BBQ weather is over for good this summer!

The best thing about the Berlin summer is a BBQ. I love meeting up with a group of friends, relaxing in the park and plenty of food. I am often encouraged by my friends to make this potato salad. The coriander and lime dressing give a real fresh taste to it – it certainly beats those mayo filled pots of potato salad you get in the supermarket!

Ingredients: serves up to 4 medium size portions.

500g new potatoes (washed)

Thai basil leaves

Coriander leaves

Spring onions (chopped)

Handful of cherry tomatoes (cut in half)

1 tbpsn sesame seeds

Ground black pepper

For the dressing:

Fresh ginger (finely chopped) (about a tbpsn size)

1 tspn dried chilli flakes (or 1 fresh red chilli)

Juice of 1 lime

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I baked the potatoes but you can also boil them. Put the potatoes in a pre-heated oven gas mark 5/ 190 degrees celsius for around 30 minutes.

For the dressing: mix everything together in a small bowl and leave to one side until needed.

Add the basil and coriander (roughly torn) to a large serving bowl. Mix in the spring onions and tomatoes.

Once the potatoes are done roughly chop them in half and add to the serving bowl.

Pour in the dressing and then mix everything together so that the dressing coats the potatoes well.